Cervena venison ragout with minted potatoes and vegetables

Servings3 Prep Time20minutes Cooking Time20minutes INGREDIENTS

Method

Potatoes

Place the new potatoes in hot water with salt and the fresh mint. Bring to the boil and cook for 15 minutes, then drain and add a knob of butter. Sprinkle with fresh chopped mint and keep warm.

Cervena venison

Season the venison with salt and pepper and sear in a heavy saucepan with a knob of butter until brown, add garlic. Ensure the venison is seared on all sides and that the meat remains medium rare. Remove and reserve in a warm place.

Deglaze the pan with the red wine and red wine vinegar. Reduce liquid by half and add the meat stock, mustard, tomato paste and the fresh herbs and allow to reduce further before removing the bay leaf.

Vegetables

Steam all the vegetables until al dente.

To serve

Combine the venison, and its juices with the vegetables and sauce and bring to serving temperature. Serve with the potatoes.

Servings3 Prep Time20minutes Cooking Time20minutes INGREDIENTS

Method

Potatoes

Place the new potatoes in hot water with salt and the fresh mint. Bring to the boil and cook for 15 minutes, then drain and add a knob of butter. Sprinkle with fresh chopped mint and keep warm.

Cervena venison

Season the venison with salt and pepper and sear in a heavy saucepan with a knob of butter until brown, add garlic. Ensure the venison is seared on all sides and that the meat remains medium rare. Remove and reserve in a warm place.

Deglaze the pan with the red wine and red wine vinegar. Reduce liquid by half and add the meat stock, mustard, tomato paste and the fresh herbs and allow to reduce further before removing the bay leaf.

Vegetables

Steam all the vegetables until al dente.

To serve

Combine the venison, and its juices with the vegetables and sauce and bring to serving temperature. Serve with the potatoes.

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